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Herbed Polenta with Nectarine, Cherry Tomato & Walnut Salad Recipe

Herbed Polenta with Nectarine, Cherry Tomato & Walnut Salad recipe


This is a yummy bowl with soft polenta mixed with herbs and cheese. It has a salad with sweet fruit, little tomatoes, and crunchy nuts. It's a warm and cool mix that's good for lunch or dinner.


1/4 cup walnuts
4 nectarines
1 pint cherry tomatoes
5 oz baby spinach
32 fl oz vegetable broth
1 cup polenta (cornmeal)
12 oz ricotta cheese
1/4 cup grated Parmesan cheese
1/4 cup fresh parsley
1/4 cup fresh basil
2 tablespoons balsamic vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
1/4 cup extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper


Wash and dry the fresh produce.
Bring the vegetable broth to a boil in a large pot. Reduce heat to low and gradually whisk in the polenta. Cook, stirring occasionally, until polenta is soft and creamy, about 20-25 minutes.
Chop the walnuts and toast them in a dry pan until fragrant, then set aside.
Slice the nectarines into wedges, removing the pits.
Cut the cherry tomatoes in halves.
Finely chop the parsley and basil leaves.
In a large bowl, whisk together balsamic vinegar, honey, Dijon mustard, salt, and pepper. Slowly drizzle in olive oil while whisking to create the dressing.
Add the nectarines, cherry tomatoes, and baby spinach to the dressing. Toss with the toasted walnuts.
Once the polenta is done, stir in the ricotta cheese, Parmesan cheese, and half of the chopped herbs. Season with salt and pepper to taste.
Divide the creamy polenta among bowls. Top with the nectarine, tomato, and spinach salad. Garnish with the remaining herbs.
Serve warm and enjoy your herbed polenta bowl with the fresh, tangy salad.

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